Is Canadian Flour Better Than American?
I just moved to Montreal from the States. I've been baking bread regularly since 2007 and so I consider myself very familiar with the texture of dough for various bread types. I use my hands for mixing and kneading the bread. What I've noticed with the Canadian All Purpose Unbleached Flour is that it comes together very fast and with little amount of water. The gluten develops beautifully and the resulting bread is superb. It has a huge rise with the crust being crunchy and a crumb that is perfectly chewey. I'm just baffled, is this everyone elses experience? Years of baking in the States and I never ever had the same results even though I was using anything from King Arthur to organic bread flour to AP Unbleached. Here in Montreal, I only use the Robin Hood Unbleached AP flour and I get superior results. At first, I thought it might be due to the environment and the type of yeast that grows here but I tried some 00 Italian pizza flour to see if I get the same results and what do you know! The 00 pizza flour didn't produce the same high rising and crunchy crust that I get from regular Unbleached AP flour. I'm just curious, is the Canadian flour superior to American one?